Cookwith - Riverbank Citrus-Poached Salmon with Herbed Quinoa & Snap Pea Salad

Ingredients

• 4 (6 oz) skinless salmon fillets
• 1 orange, sliced into rounds
• 1 lemon, sliced into rounds
• 1 lime, sliced into rounds
• 4 cups water
• 2 tsp kosher salt
• 1 tsp black peppercorns
• 1 cup quinoa, rinsed
• 2 cups low-sodium vegetable broth (gluten-free)
• 1 cup sugar snap peas, trimmed and halved on the bias
• 2 tbsp fresh dill, chopped
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh mint, chopped
• 3 tbsp extra-virgin olive oil, divided
• 1 tbsp white wine vinegar or rice vinegar
• 1/2 tsp honey
• 1/4 cup toasted pumpkin seeds (pepitas)
• 1/4 small red onion, very thinly sliced
• 1/2 cup cherry tomatoes, halved
• Zest of 1 lemon
• Salt and pepper, to taste